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1
Season the pork cubes with salt, pepper, and the steak seasonings.
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2
Heat oil in a large flat bottomed pan, add pork and brown cubes on all sides.
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3
With a slotted spoon, remove the pork from the pan. Add the onions to the same pan, and saute until the onions start to wilt, about 3-4 minutes.
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4
Add the garlic, and saute for another 2-3 minutes.
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5
Replace the pork back into the pan, add the bay leaves and the stock. Add the catsup, mustard and worcestershire sauce, stir well. Bring the stroganoff to a boil, then turn down to a simmer. Simmer for 40 minutes.
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6
After the stroganoff has simmered for 30 minutes, start to cook the egg noodles.
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7
At 40 minutes, add the mushrooms to the stroganoff, simmer for 5 minutes.
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8
Mix together the cornstarch and 3 tbsp cold water with a fork until well mixed. While stirring the stroganoff, add the cornstarch mixture, and return the stroganoff to a boil, stirring constantly. Cook a minute or two after the mixture thickens.
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9
Remove the stroganoff from the heat and remove the bay leaves. When the stroganoff has cooled a couple of minutes, stir in the sour cream.
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10
Serve immediately over top of the noodlesl. You can garnish with the dried parsley, if desired.
